Red Beans and Quinoa ~
This Creole-inspired dish combines the rich taste of red beans with the goodness of quinoa.
Serve as a main dish or with Beer Braised Collard Greens or Roasted Okra and a slice of Vegan Cornbread, and you’ve got a complete meal ready to go!
Red Beans and Quinoa Recipe
I like this easy recipe because it can be served as a main course or side dish. It brings a Southern comfort food feel to the table, similar to traditional rice and red beans, a classic dish deeply rooted in Louisiana’s culinary traditions.
In this modern twist, the dish is elevated by replacing rice with protein-rich quinoa, making it an ideal weeknight meal that is not only delicious but also nutritious.
Ingredients for Vegan Red Beans and Quinoa
You will need the following:
- 1 cup white quinoa, rinsed
- 1 tablespoon olive oil
- 2 tablespoons yellow onion, chopped
- 1/3 cup green bell pepper, chopped
- 1 stalk celery, chopped
- 1 tablespoon garlic, minced
- 1 1/2 teaspoons dried thyme leaves
- 1/2 teaspoon Creole seasoning, or to taste
- 1/2 teaspoon red pepper flakes, or to taste
- 15-ounce can red kidney beans, rinsed and drained
- 2 cups vegetable broth
Ingredient Notes
- Quinoa – Choose any color you prefer – white or tricolor quinoa, red quinoa, black quinoa; they all work the same.
- Olive Oil – Vegetable oil also works just fine.
- Onion, Bell Pepper, and Celery – This combination is known as the Holy Trinity and is the backbone of Creole and Cajun cooking. This trio of ingredients is not to be messed with so don’t even think of substituting anything else here.
- Garlic – 1/3 teaspoon garlic powder can be used in place of fresh garlic
- Dried Thyme Leaves – Or 1/2 teaspoon fresh thyme leaves
- Creole Seasoning – This flavorful spice blend typically includes ingredients such as paprika, cayenne pepper, black pepper, garlic powder, onion powder, thyme, oregano, and other herbs and spices.
- Red Pepper Flakes – Optional, for a spicy kick.
- Red Kidney Beans – Dark kidney beans have slightly thicker skins and add a nice texture to the dish. Small red beans are slightly sweeter taste compared to kidney beans, but they will still provide the heartiness and texture expected in the dish. Vegetable Broth – Vegan chicken-style broth also works.
Optional Add-Ins
- Vegan Sausage – Stir cooked sliced or diced plant-based sausage into the red beans and quinoa mixture just before serving.
- Dairy-free sour cream – For a cool contrast to the Creole seasoning.
How to Make Red Beans and Quinoa
STEP ONE: Cook the quinoa according to package directions and set aside.
STEP TWO: Heat olive oil in a large saucepan over medium heat.
STEP THREE: Add the yellow onions, green pepper, and celery. Cook, stirring occasionally, for 3 minutes, or until vegetables are softened slightly. Add the garlic, thyme, Creole seasoning, and red pepper flakes then continue cooking for an additional 30 seconds.
STEP FOUR: Add the kidney beans, and vegetable broth. Increase heat and bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes, to heat through.
STEP FIVE: Stir in the cooked quinoa, adjust the seasoning to taste, and serve warm.
More Healthy Dinner Recipes You’ll Love!
Follow This Wife Cooks on Instagram | Facebook | Pinterest
Red Beans and Quinoa
Ingredients
- 1 cup white quinoa rinsed
- 1 tablespoon olive oil
- 2 tablespoons yellow onion chopped
- 1/3 cup green bell pepper chopped
- 1 stalk celery chopped
- 1 tablespoon garlic minced
- 1 1/2 teaspoons dried thyme leaves
- 1/2 teaspoon Creole seasoning or to taste
- 1/2 teaspoon red pepper flakes or to taste
- 15- ounce can red kidney beans rinsed and drained
- 2 cups vegetable broth
Instructions
- Cook the quinoa according to package directions and set aside.
- Heat olive oil in a large saucepan over medium heat. Add the yellow onions, green pepper, and celery. Cook, stirring occasionally, for 3 minutes, or until vegetables are softened slightly. Add the garlic, thyme, Creole seasoning, and red pepper flakes then continue cooking for an additional 30 seconds.
- Add the kidney beans, and vegetable broth. Increase heat and bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes, to heat through.
- Stir in the cooked quinoa, adjust the seasoning to taste, and serve warm.
Leave a Reply